Glorified Rice has always been a favorite of Lyle’s. A friend of his Mom used to make it and share with them. The Meta Givens Encyclopedia of Cooking has the recipe I always use to make it. I have updated the directions a little as these are older books.
Simple to make I would have to say it is more of a dessert type pudding and that is what we eat it as, or at least with a cold lunch type of meal. We often have it with cold chicken or lunch meat sandwiches as a side to fill out a light lunch.
You could use the frozen whipped topping in this recipe but real whipped cream is easy to make and so much better for you, why not give it a try.
2 cups cooked rice
¼ pound marshmallows cut in quarters if large
9 ounce can crushed pineapple (1 cup) well drained
½ cup whipping cream
¼ cup sugar
Maraschino cherries if desired for topping
Turn warm rice into a 3 quart bowl. Stir in marshmallows. Then whip cream until almost stiff, then add sugar in 2 or 3 batches and continue whipping until just stiff. Cut and fold cream into rice, then add the drained pineapple folding in lightly. Cover bowl and chill. Serve cold with mashed fruit or maraschino cherries on top.
Makes 5 to 6 servings